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Two days before Thanksgiving, brine turkey in brining bag & refrigerate turning once for 12-36 hours with brining solution of choice. Day before Thanksgiving,rinse turkey really well after brining. Then soak in a sink full of fresh water 15-20 minutes. Discard brining solution. Rinse again by pouring bottle of white wine over outside of turkey & inner cavity. Then pour sour orange juice mixture over turkey. To make mixture mix 1/2 quart orange juice, 3 lemons & lime until solutions tastes sour. After pouring sour orange solution on turkey , rub garlic, salt & pepper over inside and outside of turkey. Marinade in large bag until ready to roast. If not planning on stuffing turkey, prior to placing in oven insert into inner cavity onions, garlic cloves, apple slices, carrots, celery stalks, lemon wedges, rosemary, thyme, sage, oregano, salt & pepper. Truss turkey. Cover entire turkey with bacon slices. Alternative to bacon - Rub softened butter onto skin or butter with rosemary.
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Tuck the wings underneath the bird & place the turkey on a roasting rack. Roast the turkey on lowest level in 500 degree oven for 30 minutes. Then insert a probe thermometer horizontally into the thickest part of the turkey breast & reduce temperature to 350 degrees. Set the thermometer alarm if available to 161 degrees. May also insert thermometer into the thickest part of the thigh if do not want insert into breast. Insert in thigh, near the hip joint avoiding the bone. Roast until thigh thermometer reaches 170 degrees & until the juices are no longer pink. The turkey will continue to cook as it rests, so the temperature should rise another 10 degrees or so out of the oven. Cover turkey loosely with foil for 30 minutes before carving. Roast about 10 minutes per pound (a 20 lb. turkey will roast for about 3 1/2 hours). Save pan juices to make gravy.
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